Posts Tagged ‘ Raspberry Balsamic Vinaigrette ’

Grape Salad

Grape salad is a favorite menu item at our local Greek restaurant Acropolis.  Often my husband and I will go there and share an order of their very filling stuffed mushrooms as an appetizer and then I’ll have a grape salad as my main course.

Today my mom brought her dog Mitzi over for a swim in the pool and my rendition of grape salad seemed like the perfect lunch to serve.  Just remember, grapes are bad for dogs so this salad is not for them!  While Mitzi swam and boated, my Casey and Rocki spent most of the time sitting out of the sun or hiding under the table as they do not care for the water at all.

Rocki hiding under the table, away from the pool

Casey running from the very scary pool!

The salad is really a simple spinach salad with some toppings that all work well together.  I haven’t made this recipe before because I was spending too much time trying to figure out what is in the restaurant’s dressing.  I’m still not sure but this Raspberry Balsamic Vinaigrette was very complimentary to the basic recipe.  This is a very rough recipe because I’m really not good at measuring salad stuff.  Use what looks good to you.


A few handfuls of organic spinach leaves

1- 1.5 cups red grapes (green would do but won’t look as pretty)

Gorgonzola or feta cheese sprinkled on top

1 red pepper or a few baby peppers julienned

1 small red or vidalia onion sliced thin

1/2 cup chopped walnuts lightly toasted

Celery either chopped or left in strips for dipping

Salt, Pepper and some Italian seasoning to taste

Raspberry Balsamic Vinaigrette for dressing


Either toast walnuts on a baking dish at 350 for 10 minutes, or toss in a frying pan with v very little oil on medium heat for about 5 minutes turning every minute.  Just be careful they burn quickly

Wash all produce, layer in a bowl starting with spinach, add pepper, onion, grapes, cheese, and top with walnuts, season lightly and add dressing

Have a peaceful day, Lin


Raspberry Balsamic Vinaigrette

Store bought salad dressing doesn’t do it for me anymore.  Over a year ago I gave up on them and started a collection of interesting vinegars.  I usually dress a salad with olive oil and an interesting vinegar.  Some of my favorite varieties are pear, raspberry blush and a good balsamic.  I have a fig vinegar which is very good but extremely tart and I have to be in the mood for that.  I bought a strawberry basil variety which sadly did not taste like much, but I’m always glad to try a new variety.

I have a favorite salad at a Greek restaurant we frequent.  It’s called a grape salad and tomorrow I’m going to try and recreate it.  I can’t quite figure out what their dressing is made from but it seems to be sweet and tangy.  I’ve decided that I’ll try it with a raspberry balsamic vinaigrette which I believe will be very complimentary to the salad itself.  The dressing I just made this morning, but the salad will have to wait until tomorrow since it’s a work day and I don’t have all the ingredients.  As for the dressing, the ingredients were all 0n hand and it was completed in under 10 minutes time.


3 tablespoons balsamic vinegar
1 tablespoon honey (agave nectar for vegans)
1/4 cup raspberry preserves
1/4 cup olive oil
Salt, red pepper flakes, parsley, and freshly ground black pepper to taste

Heat the preserves, honey and vinegar in a saucepan on medium low heat until blended, add oil and seasoning and stir

Let cool before serving

Have a great day!  Lin